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Home » Easy Stir Fry Gluten Free Pad Thai Recipe {Dairy-Free}

Easy Stir Fry Gluten Free Pad Thai Recipe {Dairy-Free}

Last Updated on April 12, 2019 By Vicky 13 Comments

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No need to run out to your favorite Thai restaurant – it’s just as easy to make your own gluten free Pad Thai at home and even more delicious. Dairy free too. 

Gluten Free Pad Thai with shrimp

Pad Thai is probably the first Thai dish I fell in love with. I would order it every chance I got and even now that I’m here in Thailand if I see it anywhere I must have it.

From Junie, the founder of the Koh Lanta Time for Lime cooking school I learned that this dish is in fact one of the harder dishes to master in Thai cuisine. It’s all about the balance of flavors and especially here it can be hard to get it quite right.

Many tourist cafes apparently just overload on the sugar, making the gluten free pad thai too sweet which is not the way it should be.

For the sauce in the gluten free pad thai we have the sour from the tamarind sauce, the salty from the fish sauce, another salty element from soy sauce, and sweet from sugar. There should be a subtle balance between these.

Also the tamarind sauce is a must. A lot of American versions of pad thai omit the tamarind and replace it with lime juice or vinegar but these really do not do it justice. Fresh tamarind can be found at a local Asian supermarket or on Amazon. From there you need to soak the tamarind in warm water using your hands to rub the two together and get through to all the fibers. The sauce can then be drained so that just the liquid remains, without any fibers or seeds from the actual tamarind.

As in most Thai recipes you must have all the ingredients prepped and ready before you even turn on the stove. This dish goes fast and the timing needs to be perfect for all the ingredients to be cooked properly.

In terms of the eggs, the result here should not be scrambled eggs. You want to make sure to add them to the wok and then move the wok from side to side so that the eggs spread evenly over the entire surface. When they are just beginning to set that’s when you throw the rest of the ingredients which have been set aside, and then you flip and stir. It should be more like an omelet that’s being wrapped around the noodles rather than fried or scrambled eggs.

adding an egg to the wok when cooking  Gluten Free Pad Thai

Though it can be difficult to get everything just right the first time, with practice this dish will become perfect.

The cooking time is minimal so it’s simply a matter of gathering all the ingredients and getting them ready.

Trust me, this is a dish worth perfecting.

Make sure to serve with fresh bean sprouts, lime, crushed peanuts and dried chili flakes to make a real Thai meal.

Gluten Free Pad Thai ready to eat

 

While I do still love gluten free Pad Thai now my new favorite Thai stir fry is the gluten free pad see ew which is even easier to make, and more delicious if you ask me. Pad see ew gluten free? Yep, both pad thai and pad see ew are perfectly safe for gluten-free eaters.

Let me know what you think of this gluten free pad Thai in the comments below!

5 from 1 vote
gluten free pad thai
Print
Thai Gluten Free Pad Thai
Prep Time
20 mins
Cook Time
15 mins
Total Time
35 mins
 

No need to run out to your Thai restaurant - it's just as easy to make your own gluten free Pad Thai at home and even more delicious

Course: Dinner
Cuisine: Thai
Servings: 4
Calories: 761 kcal
Author: Vicky Berman
Ingredients
  • 6 tablespoons tamarind sauce
  • 2 tablespoons fish sauce
  • 2 tablespoons gluten free tamari
  • 1 tablespoon sugar
  • 1/2 cup tofu cut into 1/2 inch cubes
  • 16 raw shrimp peeled and deveined
  • 4 cloves garlic diced
  • 4 small shallots diced
  • 4 tablespoons dried shrimp
  • 10 ounces Pad Thai rice noodles soaked in warm water for 30 minutes and drained
  • 4 tablespoons broth
  • 3 eggs
  • 2/3 cup fresh bean sprouts
  • 3 tablespoons sweet pickled white radish optional
  • 3 spring onions chopped into 1 1/2 inch segments
  • 7 tablespoons oil divided, (canola, soybean, vegetable, etc)
  • Garnish:
  • 2/3 cup fresh bean sprouts
  • 1 lime cut into 4 segments
  • 2 tablespoons chopped peanuts
  • 1 tablespoon dried red pepper flakes
Instructions
  1. To make the sauce in a bowl combine sugar, gluten free tamari, fish sauce and tamarind sauce. Mix until sugar dissolves.
  2. Over medium-high heat heat 2 tablespoons oil in a wok and stir fry tofu for 1 minute. Remove. Repeat with the raw shrimp.
  3. Add 3 tablespoons oil to the wok and add garlic, shallot and dried shrimp. Stir fry until garlic is aromatic - 30 seconds.
  4. To the wok add noodles and stock. Stir fry, making sure to flip the noodles over and rotate them around so they cook evenly. Remove.
  5. Add 2 tablespoons oil to the wok and add eggs. Spread the eggs evenly over the wok by turning it side to side, without breaking them up. Wait for them to be half set and then add back the noodles, sauce, bean sprouts, pickled radish and tofu. Mix the eggs together with everything else gently, making sure not to scramble them up too much.
  6. Remove from heat and add green onion. Mix until combined.
  7. Serve garnished with bean sprouts, lime juice, peanuts and dried red pepper flakes.
Nutrition Facts
Thai Gluten Free Pad Thai
Amount Per Serving
Calories 761 Calories from Fat 288
% Daily Value*
Fat 32g49%
Saturated Fat 3g19%
Cholesterol 351mg117%
Sodium 2210mg96%
Potassium 595mg17%
Carbohydrates 89g30%
Fiber 5g21%
Sugar 20g22%
Protein 30g60%
Vitamin A 895IU18%
Vitamin C 15.8mg19%
Calcium 194mg19%
Iron 5.3mg29%
* Percent Daily Values are based on a 2000 calorie diet.

This gluten free pad Thai recipe is from the Time For Lime Cooking School in Koh Lanta

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Comments

  1. Bree {Skinny Mommy} says

    February 19, 2013 at 11:21 am

    Another great one! 🙂

    Reply
    • Vicky says

      April 5, 2013 at 5:52 am

      Thanks! One of my favorites!

      Reply
  2. Kelly @ Hidden Fruits and Veggies says

    February 19, 2013 at 4:27 pm

    No thai restaurants here but i LOVE pad thai. Perfect!

    Reply
    • Vicky says

      April 5, 2013 at 5:51 am

      Where are you living that there are no Thai restaurants? Guess that is all the more reason to make thai food at home!!! I LOVE pad thai too!

      Reply
  3. Medeja says

    February 28, 2013 at 9:09 pm

    Doesn’t sound that easy but sounds absolutely delicious! 🙂

    Reply
    • Vicky says

      April 5, 2013 at 5:31 am

      Yes there are quite a few steps and you need the ingredients but throwing the dish together is fairly simple!

      Reply
  4. Lisa * says

    March 16, 2013 at 2:46 pm

    Made this for dinner tonight. Not hard at all and a big hit! I used chicken instead of tofu and omitted the red pepper flakes as a garnish…other than that, made to the recipe. And will be making again!

    Reply
    • Vicky says

      April 5, 2013 at 4:56 am

      So glad you enjoyed it!!!

      Reply
  5. Hungry says

    December 1, 2016 at 8:04 am

    whatever the video advert is running on your page is rendering your website unreadable as it skips to the top and you can’t scroll down

    Reply
    • Vicky says

      January 9, 2017 at 5:28 pm

      So sorry about that! Not sure why that keeps happening!

      Reply
  6. Chris Scott says

    December 22, 2017 at 6:00 pm

    Soy Sauce is not gluten-free. You run the risk of exposing this so-called gluten-free recipe to people with celiac disease who could seriously be sick from it, please do some research before labeling something is gluten-free. If you’d like a replacement for soy sauce try 2 tablespoons of tamari sauce

    Reply
    • Vicky says

      January 6, 2018 at 2:36 pm

      Sorry about that – honest mistake when writing up the recipe! Will fix it now, thanks for bringing it to my attention.

      Reply
  7. Linda says

    March 2, 2018 at 1:22 pm

    5 stars
    Have always wanted to make this at my home.

    Reply

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